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(Recipe) Pork Gyoza Dumplings

Gyoza are a fun dish to wrap and make while talking with family and friends. Gyoza generally contain chives and scallions, but this recipe does not. Of course, you can add them if you like! (Reduce the amount of cabbage to make up for it.) Cabbage can be substituted with Hakusai Napa cabbage.

Ingredients (4 servings):

5.3 oz./150 g of ground pork

25 gyoza dumpling wrappers

6.3 oz./180 g of cabbage


1 tbsp of soy sauce

1 tsp of sake

1 tsp of sugar

2 tsp of sesame oil

1/2 tsp of salt

1/2 tsp of torigara chicken stock soup base

0.4"/1 cm of garlic tube

0.8"/2 cm of ginger tube

A pinch of pepper

1.5 tsp of katakuriko potato starch



1. Put the ground pork in a bowl. Add the seasonings and mix thoroughly.

2. Add chopped cabbage and mix well. The cabbage can be raw, but if you put it in a pot of water and turn on the stove until water comes to boil then squeeze it lightly in a colander, the moisture is absorbed into the meat to make juicy gyoza.

3. spread the meat into squares and divide into 25 equal portions (5 x 5). This process will produce evenly sized gyoza.

4. place the meat on the wrapper and overlap the edges. Lightly wet a half of the edges of the skin with water and release the air while wrapping.

5. Place the gyoza in a small amount of oil (not in the ingredients) and turn on the heat.

6. Cook the gyoza over high heat for a few minutes and when you hear them burning, pour 3.4 fl. oz./100 ml of hot water over the gyoza. Cover and cook for 6 minutes.

7. Remove the lid, drain and add 1 tsp of oil along the edge of the pan. Remove the gyoza with a spatula and shake the pan to see if the gyoza move.

8. Place a plate on top and press down to turn the pan upside down. Enjoy!


There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)



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